Salami Recipe

Sanitation and chilling

Sanitize all work surfaces, equipment, knives, grinder plates, and bowls. Keep meat and fat well chilled: refrigerate until very cold (ideally at 2–4°C). Use crushed ice or work in a cool room to prevent warming during grinding.

Soak natural casings in warm water for 30–60 minutes, then flush inside and out with fresh water. Keep refrigerated in water until ready to use.

Cut and partially freeze

Cut the pork shoulder and pork back fat into 1–2 inch cubes. Spread cubes on a tray and freeze 20–30 minutes until firm but not solid; this helps clean grinding and prevents smear.

First grind

Assemble meat grinder with a medium/coarse plate (8–10 mm). Grind the chilled meat and fat in batches into a chilled bowl, keeping mixture cold. Return to refrigerator or over ice between batches.

Season and add binder

In a large mixing bowl, combine ground meat/fat with kosher salt, Prague powder #1, black pepper, garlic, fennel seed, paprika and red pepper flakes (if using). Sprinkle dry milk powder evenly. Mix gently to distribute seasonings.

Add liquids and emulsify

Add cold water (and white wine if using) gradually while mixing. For best texture, use a stand mixer with paddle on low-medium speed or mix by hand briskly. Continue mixing until the mixture becomes tacky and binds together—about 2–5 minutes. Do not overheat; keep mixture cold.

Second grind (optional for finer texture)

If you prefer a finer salami, pass mixture through a finer plate (4–6 mm) and remix briefly to ensure uniformity.

Prepare stuffer

Fit a sausage stuffer with the appropriate-sized funnel. Transfer the seasoned meat mixture into the stuffer tube, pressing to remove large air pockets.

Slide a section of prepared casing onto the funnel, leaving a few centimeters beyond the funnel tip. Tie a knot at the end of the casing or pinch and twist it closed.

Fill the casing evenly, keeping steady pressure to avoid large air pockets. Aim for a diameter of about 4–5 cm for each salami. Twist at desired lengths to portion or leave long for hanging. Prick surface gently with a sterilized pin or needle to release trapped air and redistribute filling if necessary.

Inoculation and warm rest

If using a starter culture, dissolve it in a small amount of water and mix into the meat before stuffing (follow manufacturer doses). Place stuffed salami on racks and keep in a warm, humid place at 20–25°C for 24–48 hours to allow fermentation (pH drop). Monitor for slight tang development and surface bloom. This step increases safety and characteristic flavor.

Initial drying

Transfer hung salamis to a curing chamber or cool, humid area set to 12–16°C and 70–80% relative humidity. Ensure good air circulation and avoid direct sunlight. For the first 7–10 days keep humidity toward the higher end to prevent case hardening.

Extended aging

After initial drying, reduce humidity gradually to about 65–75% and maintain temperature around 10–12°C. Allow salami to dry and age until it has lost 30–35% of its original weight (usually 3–6 weeks for medium-diameter salami; thicker ones may need longer). Check regularly for even shrinkage and absence of unpleasant odors or slime. A harmless white mold may develop on the casing—this is normal; wipe gently with a cloth dipped in 2% vinegar solution if excessive.

Once target weight loss and flavor are achieved, refrigerate the salami for at least 24 hours before slicing. Slice thinly to serve. Store vacuum-sealed or wrapped in parchment and refrigerated; properly cured salami can keep several weeks under refrigeration or longer if vacuum-packed.